Ingredients 1x2x3x

• Pecans: 2 cups, roughly chopped (toasting recommended)
• Unsalted butter: 1/2 cup (1 stick), plus more for the pan if needed
• All-purpose flour: 1 cup
• Granulated sugar: 3/4 cup (for batter)
• Brown sugar: 1 cup (for syrup; light or dark)
• Baking powder: 2 teaspoons
• Fine salt: 1/2 teaspoon
• Whole milk: 1 cup (room temperature)
• Vanilla extract: 2 teaspoons
• Ground cinnamon: 1/2 teaspoon (optional but nice)
• Hot water: 1 1/2 cups (for making the syrup)
• Maple syrup or corn syrup: 2 tablespoons (optional, for extra gloss)
• Flaky sea salt: A pinch for topping (optional)
• Vanilla ice cream or whipped cream: For serving (optional, but highly recommended)

Method

1. Prep the oven and pan. Heat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a deep 10-inch skillet. Set aside.
2. Toast the pecans. Spread pecans on a sheet pan and toast in the oven for 6–8 minutes until fragrant. Let cool slightly, then roughly chop. Toasting deepens flavor and keeps them crunchy in the syrup.
3. Melt the butter. In a small saucepan or the microwave, melt 1/2 cup butter. Pour it into the prepared baking dish and tilt to coat the bottom evenly. Don’t stir this later—the butter layer helps form the cobbler’s tender edges.
4. Make the batter. In a bowl, whisk flour, granulated sugar, baking powder, salt, and cinnamon (if using). Add milk and 1 teaspoon vanilla. Whisk until smooth. The batter will be pourable but not runny.
5. Layer the batter over the butter. Pour the batter evenly over the melted butter in the dish. Do not stir. The separation is key to the cobbler texture.
6. Mix the syrup. In a separate bowl, combine brown sugar and hot water until the sugar dissolves. Stir in the remaining 1 teaspoon vanilla and the maple or corn syrup if using.
7. Add pecans and syrup. Sprinkle the chopped, toasted pecans evenly over the batter. Slowly pour the hot sugar syrup over the top. Again, do not stir. It will look very liquid—that’s right.
8. Bake. Place the dish on a rimmed sheet pan to catch any bubbling. Bake for 35–45 minutes, until the top is golden and set in the center. You should see syrup bubbling up around the edges.
9. Rest and finish. Let the cobbler rest for 10–15 minutes to set the filling. Sprinkle with a pinch of flaky sea salt if you like. Serve warm with vanilla ice cream or whipped cream.